Eggplant salad with roasted peppers

Name: Eggplant salad with roasted peppers - Antonia M.
Ingredients: 2; 3 medium eggplants; 3; 4 red bell peppers; 1 white onion; 1 egg (yolk); oil; 1 teaspoon mustard; salt; pepper

Savory - Eggplant salad with roasted peppers by Antonia M. - Recipia

When I have eggplants and bell peppers in the fridge, I often make this salad. It's the kind of recipe I prepare on the weekend when I have time to roast the vegetables and want something simple yet flavorful. After letting them cool and peeling them, the work becomes much quicker. The mayonnaise is simple, made with a raw yolk, mustard, and oil, while the onion adds just the right amount of freshness. The salad is great as a starter or on toasted bread. Quick info Total time: approx. 1 hour (including cooling the vegetables) Effective preparation time: 20 minutes Baking time: 30-40 minutes (depending on the oven) Servings: 4 Difficulty: easy Recipe type: seasonal salad, side dish, appetizer Ingredients 2-3 medium eggplants (not too big, not too small) 3-4 red bell peppers 1 white onion 1 egg (for yolk) 1 teaspoon mustard oil (for mayonnaise) salt pepper Preparation method 1. Wash the eggplants and bell peppers, then place them on a baking sheet lined with parchment paper. Roast them in the oven at medium temperature until they become soft and lightly browned on all sides. This takes about 30-40 minutes, but it depends on the oven and the size of the vegetables. Turn them halfway for even roasting. 2. Remove the roasted vegetables and cover them with a lid or foil to make peeling easier. Let them cool for about 15 minutes. 3. Peel the eggplants and bell peppers, then remove the stems and seeds. Let the eggplants drain in a colander for a few minutes. 4. Chop the eggplants as finely as possible, using a wooden or plastic knife if you have one to prevent oxidation. 5. Cut the roasted bell peppers into small cubes. 6. Peel the onion and chop it finely. 7. In a separate bowl, prepare the mayonnaise: put the raw yolk and teaspoon of mustard, then start adding oil, drop by drop at first, mixing constantly until it thickens. Add oil until you achieve the desired consistency. 8. In a large bowl, mix the chopped eggplants, diced bell peppers, and onion. Add the mayonnaise over them. Mix gently. 9. Adjust the taste with salt and pepper. If you want a tangier salad, you can add a little lemon juice. Why I make this recipe often I love it because it's a salad that keeps well in the fridge and tastes fresh even the next day. It doesn't require complicated ingredients and can be made when I have leftover roasted eggplants or bell peppers. I can quickly adapt it based on what I have on hand. Tips and variations Tips Make sure the eggplants drain well before chopping them so the salad isn't watery. For a more stable mayonnaise, take the egg out of the fridge 20 minutes beforehand. White onion is the best choice here; it's milder. Substitutions If you don't have bell peppers, you can use roasted pimentos. White onion can be replaced with red onion for a sweeter taste. Mayonnaise can be store-bought if you want to save time. Variations For more acidity, you can add lemon juice to taste. If you don't want raw egg, you can try vegan mayonnaise or full-fat yogurt. You can add a bit of chopped garlic if you prefer a more flavorful salad. Serving ideas It works well as an appetizer on toasted bread. It's also good as a side dish with grilled meats or barbecues. You can use it in cold sandwiches with a bit of lettuce. Frequently asked questions Can I use store-bought mayonnaise? Yes, store-bought mayonnaise works if you don't want to make it at home. How do I easily peel roasted bell peppers? After roasting, cover them while they're still warm and let them sweat. The skin will come off more easily. Do I have to use white onion? No, but it's the best choice for this salad. Red or green onion changes the flavor slightly. Can I add other vegetables? It's not the classic recipe, but a roasted tomato or a tablespoon of chopped parsley can be added to taste. Is the salad safe with raw egg? If the egg is fresh, washed, and kept in the fridge, the risk is low. For more safety, use pasteurized egg or ready-made mayonnaise. Nutritional values Estimate per serving (out of 4): Calories: 200-250 kcal Protein: 3-4 g Fats: 18-20 g (most calories come from the mayonnaise) Carbohydrates: 6-8 g Fiber: 3-4 g Values are approximate and depend on the amount of oil used in the mayonnaise and the size of the vegetables. Storage and reheating The salad keeps in the fridge, covered, for up to 2 days. I do not recommend keeping it longer due to the raw egg. It should not be reheated; it is served cold, straight from the fridge. If it sits too long, the onion becomes too intense, and the mayonnaise may separate. Mix before serving if the salad has been overnight.

Preparation

The eggplants and peppers are roasted and then left to cool for a bit before being peeled. Once peeled, the eggplants are finely chopped and the peppers are diced into small cubes. The onion is peeled and also finely chopped. A mayonnaise is made separately from one egg yolk, a teaspoon of mustard, and oil. In a bowl, the eggplants, peppers, and chopped onion are mixed with the mayonnaise and seasoned with salt and pepper to taste. Enjoy your meal! If a tangier salad is desired, a little lemon juice can be added.

Eggplant salad with roasted peppers

Preparation

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